Search results

Chili flakes, very hot and fiery. A topping for pizza, pasta and stews.

Dried chili rings, fruity and hot. A topping for wok, pizza and bowls.

Edible chili threads with a subtle heat. A decorative highlight for carpaccio and sushi.

Finely ground cayenne chili, a clear heat with a fruity base note.

Piment d'Espelette AOP from the Basque Country. Mild-fruity for fish and chocolate.

Chili Bhut Jolokia, ghost chili from India with extreme heat.

Smoked chipotle jalapeño, smoky and hot. For Tex-Mex, BBQ and pulled pork.

Chili Pasilla, ground, mild and herbaceous-complex. A classic for mole and adobo.

Dried tomato flakes are particularly suitable for the tomato-free winter months.

Chili Habanero, extremely hot and fruity. For Mexican and Caribbean cooking.

Beef & Bison Delight with forest aromas. Seasoning for steak and braised beef.

Chili con carne blend by the Hollands. With 53% chili for stews and meatballs.

Whole bird's-eye chilies, fiery heat for Asian curries and wok.

The paprika flakes from Hungary have a strong red color.

The intense smell and the typical Hungarian taste make your taste buds explode.

Chili Ancho, dried poblano with plum and raisin aromas.

Mexican guajillo chili, fruity and mild. A classic for mole and adobo.

The finely aromatic sea salt is extracted from the waters of the remote, natural and sun-drenched Salt Bay on the South Island of New Zealand.

Dried green jalapeño chili. For salsas, Tex-Mex and bean stews.

Greek pyramid salt flakes, crunchy and elegant. An exclusive finishing salt from Greece.